Instructions: In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add shortening and peppermint, a little at a time, mixing well after each addition. Chill chocolate mixture in the refrigerator until of a soft custard consistency. Place in a mixing bowl and beat for 30 seconds. DO NOT OVER BEAT.

Pour into a waxed paper-lined 9 x 13 inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in additional melted and cooled milkcote coating.

Note: Milkcote can be purchased in the diabetic foods section of your grocery store. If you cannot find a diabetic almond bark chocolate coating in your area, you can purchase some at: http://www.diabeticdelights.com/sugarfree.html

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